Pepita Corn Bread

Pepita Corn Bread
Pepita Corn Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour (6 3/4 ounces)

  • 1 1/2

    cups cornmeal

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1 1/4

    cups low-fat buttermilk

  • 2

    tablespoons olive oil

  • 2

    tablespoons honey

  • 3

    large eggs

  • Cooking spray

  • 1/3

    cup pumpkinseed kernels

Directions

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, baking soda, and salt in a large bowl. Combine buttermilk, oil, honey, and eggs. Add buttermilk mixture to cornmeal mixture; stir just until moist (batter will look slightly lumpy). Spoon batter into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle batter evenly with pumpkinseeds. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Serve warm

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